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olive oil stewing beef tomatoes green pepper onion garlic bay leaves oregano chicken stock potatoes sweet potatoes corn zucchini peaches
Viewed: 55 - Published at: 8 years agoIngredients
- 3 tablespoons olive oil
- 2 lbs stewing beef, cut into 1-inch chunks
- 4 tomatoes, large, coarsely chopped
- 1 green pepper, coarsely chopped
- 1 large onion
- 3 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon oregano
- 2 cups chicken stock
- 3 potatoes, diced into 1-inch cubes
- 3 sweet potatoes, diced into 1-inch cubes
- 2 ears corn, cut into 1-inch widths (or use 2 cups of frozen corn)
- 2 zucchini, diced into 1/2-inch pieces
- 2 peaches, peeled and cut in 1/2-inch pieces
- 2 pears, peeled and cut in 1/2-inch pieces
Method
- Heat oil in heavy pot.
- Brown beef in separate batches so that all of it gets cooked. Remove from the pot and set aside.
- In that same pot, cook tomatoes, pepper, onion, and garlic until soft.
- Add bay leaves, oregano, and chicken stock, and bring to a boil.
- Return beef to the pot, and add potatoes and sweet potatoes. Cover and simmer 15 minutes, or until potatoes are almost soft.
- Stir in zucchini and corn. Simmer 10 more minutes, or until vegetables are almost soft, then add the peaches and pears.
- Cook 5 more minutes.
- Serve hot.
